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1
In a large, deep skillet with a tight-fitting lid, cook bacon over medium heat until crisp, turning occasionally, 5 to 8 minutes.
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2
With a slotted spoon, transfer to a paper towellined plate to drain.
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3
Pour off all but 2 tablespoons rendered fat from skillet.
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4
Raise heat to medium-high.
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5
Season salmon on both sides with salt and pepper.
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6
Cook until browned, 1 to 2 minutes per side (salmon will finish cooking later).
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7
Transfer salmon to a plate.
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8
Put as much cabbage into skillet as will fit; add vinegar.
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9
Cover; cook, tossing occasionally, adding more cabbage as it wilts.
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10
Once all cabbage has been added, cook, covered, until tender, 10 to 12 minutes.
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11
Season with salt and pepper.
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12
Stir in bacon, and place salmon on top.
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13
Cover; cook until salmon is opaque throughout, 3 to 5 minutes.
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14
Divide cabbage mixture among four plates, top with salmon, and serve.
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15
If youre not going to use all of the bacon in a package within a few days, wrap the uncooked portion tightly in plastic, then freeze in a resealable plastic bag up to 1 month.
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16
For convenience, you may want to wrap a few strips together for single servings.
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17
Thaw frozen bacon in the refrigerator before cooking.
